Place pig's head, feet and ears in large, deep pot, and add water to cover. Add all seasonings except vinegar; cover pot and boil over low flame 2-3 hours until meat leaves bone. Mince meat coarsely; arrange on mold or pan. Add vinegar to juice remaining in pot. Pour this liquid over meat in mold; refrigerate until mold has set, or congealed. When cold, slice and serve.